Step 1

Preheat oven to 350F. Grease a 9-inch spring form pan and place a round of parchment on the bottom.

Step 2

Cream the butter and sugar until light and fluffy, about 3-4 minutes. I do this in a stand mixer, but you can use electric beaters, or do it by hand if you prefer.

Step 3

Beat in the eggs, one at a time, scraping down the bowl as necessary. Blend in the almond extract and cardamom.

Step 4

In a separate bowl whisk together the all purpose and almond flours with the baking powder and salt.

Step 5

With the mixer on low, add the flours to the creamed butter and sugar mixture, alternating with the sour cream, beginning and ending with flour. Mix just until well combined, but don't over beat.

Step 6

When using a stand mixer I like to give the batter a final stir by hand to make sure everything is evenly incorporated. Spread the batter into your prepared pan.

Step 7

Arrange the fig halves, cut side up, on top of the batter, pushing them gently into the batter just a bit. Sprinkle 1 tablespoon of granulated sugar evenly over the surface.

Step 8

Bake for 45-50 minutes until puffed and golden. A toothpick inserted in the center should come out without wet batter on it (moist crumbs are fine.) I loosely tent the cake toward the end of baking if it seems to be browning too much.

Step 9

I like to run a thin offset spatula around the edges to loosen the cake (any stray fig juices can get sticky) and then remove the springform sides of the pan about 5-10 minutes after the cake comes out of the oven.

Step 10

Let cool before slicing.